Vanilla Cinnamon Pancakes Recipe

Name: Vanilla Cinnamon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, softened; 1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife); 1/2 teaspoon pure vanilla extract; 1 pinch ground cinnamon; 1 tablespoon confectioners sugar; 1 pinch sea salt; 1 1/2 cups pure maple syrup; 1 3-inch piece vanilla bean, split and seeded; 1 pinch ground cinnamon; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher or sea salt; 1 large egg, lightly beaten; 1 cup buttermilk, well-shaken; vegetable oil for griddle

Servings: persons

1 stick unsalted butter, softened
1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife)
1/2 teaspoon pure vanilla extract
1 pinch ground cinnamon
1 tablespoon confectioners sugar
1 pinch sea salt
1 1/2 cups pure maple syrup
1 3-inch piece vanilla bean, split and seeded
1 pinch ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1 large egg, lightly beaten
1 cup buttermilk, well-shaken
vegetable oil for griddle

1
For vanilla butter: Place vanilla seeds, vanilla extract, cinnamon, sugar and sea salt in a medium bowl with softened butter. Combine well with wooden spoon, tines of a fork or a hand mixer.
2
Place compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.
3
For vanilla maple syrup: Add vanilla bean, vanilla seeds and cinnamon to maple syrup in a medium saucepan over medium-low heat. Simmer for about five minutes, remove and discard bean.
4
For vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time.
5
Heat griddle or skillet over moderate heat. Brush lightly with oil. Using a 1/3 cup-measure, pour pancake batter onto griddle and cook until bubble form on surface. Flip and cook on opposite side for about two minutes.
6
Transfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.

1237

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 stick unsalted butter, softened, 1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife), 1/2 teaspoon pure vanilla extract, 1 pinch ground cinnamon, and more.

Yes, Vanilla Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Cinnamon Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions